(raw vegan, gluten-free*)
One of my favorite Indian dishes is bhindi masala, typically made using okra as the main vegetable. I created this variation with baby zucchini in season, which has a sweet flavor and delicate-crisp texture. Dehydrating is optional but recommended to give it the right texture and serve warm.
½ lb. baby zucchini, cut in half lengthwise
1 small red onion
small bunch chives or cilantro
juice of 1 lime, plus zest
¼ tsp turmeric
¼ tsp + ¼ tsp ground coriander
½ tsp ground cumin
¼ tsp garlic powder
pinch of cayenne pepper, or more if you like it spicy
sea salt
¼ cup nama shoyu
¼ cup flax seed oil
extra virgin olive oil
*For gluten-free preparation use sea salt instead of nama shoyu.
Spread the sliced zucchini onto a baking sheet and lightly drizzle with olive oil and a light sprinkling of sea salt. Carefully toss with your hands. Transfer to dehydrator trays and dehydrate for about 2 hours at 110 degrees.
Meanwhile, slice the red onion into very thin rings and place in a bowl. Sprinkle lightly with sea salt and ¼ tsp ground coriander. Add lime juice to halfway cover the onion rings, toss, and let marinate until time to serve.
Whisk together flax seed oil, nama shoyu, the remaining ¼ tsp ground coriander, cumin, tumeric, garlic powder, and cayenne. Adjust any seasonings if necessary.
When zucchini is ready, place in large bowl, and pour over enough flax seed oil and nama shoyu marinade to coat. Add about 2 tbsp. of the lime juice onion marinade. Arrange the zucchini on plate and garnish with about ½ tsp lime zest, followed by freshly snipped chives or cilantro, and finally a dollop of the onion rings and serve.
<3, JMK
